Molten Georgian Cheese Bread Boat with Egg Yolk Step-by-step instructions

Before you start

Before you start, make sure your yeast dough is at room temperature so it's easy to shape. If the dough is cold, let it sit out for about 30 minutes. Preheat the oven to 450°F (230°C) with a baking stone or heavy baking sheet inside.

Grate the mozzarella and crumble the feta, then toss them together in a bowl. Have the egg yolk and butter ready to go, as you'll need to add them immediately after baking. Line a baking sheet with parchment paper for easy transfer.

Instructions

Shaping the Boat

1. 1Shape the Dough
   On a lightly floured surface, shape the yeast dough into a smooth ball. Roll it into an oval about 10 inches long and 6 inches wide. Fold the edges inward on both long sides to create a raised rim, pinching the ends to form a pointed boat. Place the boat on a parchment-lined baking sheet.
   Look for The dough should form a neat boat shape with slightly thick rims.
   Tip Keep the rims about 1 inch wide so they hold their shape during baking.
2. 2Add the Cheese Filling
   In a small bowl, toss the grated mozzarella and crumbled feta together. Spoon the cheese mixture into the center well of the dough boat, spreading it evenly but leaving the rims clean.
   Look for The well should be filled to the top but not overflowing.
   Tip Use a fork to gently press the cheese down so it stays in place.

At the end of this phase, you should have a neat oval dough boat with raised rims and a well in the center. The rims should be about 1 inch wide and the dough should feel soft but sturdy. The cheese mixture should be piled in the well, ready for baking. The dough should not be torn or overly thin in any spot, as that could cause leaks during baking.

Baking to Bronzed Perfection

3. 3Bake the Boat
   Preheat the oven to 450°F (230°C) with a baking stone or heavy baking sheet inside. Slide the parchment with the bread boat onto the hot stone. Bake for 14 minutes, until the crust is bronzed and the cheese is bubbling.
   Look for The crust should be deep golden, and the cheese should be molten and slightly browned at the edges.
   Tip If the rims brown too quickly, loosely tent with foil for the last few minutes.
4. 4Add the Yolk and Butter
   Remove the bread boat from the oven. Immediately create a small well in the center of the cheese with the back of a spoon. Drop the egg yolk into the well and place the butter on top. The residual heat will begin to warm the yolk and melt the butter.
   Look for The yolk should sit glossy in the center, surrounded by molten cheese.
   Tip Handle the boat gently—the cheese is very hot.

After baking, the crust should be a deep golden brown, with the rims slightly darker and crisp. The cheese should be bubbling and molten, with a few browned spots on top.

The kitchen will smell of toasted bread and melted cheese. The boat should be firm enough to hold its shape, and the cheese should not be runny over the edges. If the cheese is still pale, bake for another 1–2 minutes.

Finishing with the Yolk

5. 5Swirl and Serve
   To serve, tear off the pointed tip of the crust. Use the crust to swirl the egg yolk into the molten cheese, mixing until glossy and creamy. Scoop up the cheese with the bread and enjoy warm.
   Look for The yolk should be fully incorporated into the cheese, creating a silky sauce.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip For a fully cooked yolk, return the boat to the oven for 2–3 minutes, until the yolk is set to 160°F (71°C).

The yolk should sit glossy in the center, surrounded by bubbling cheese. The butter will melt and pool around the yolk. When you tear the crust, it should be crisp and shatter slightly. The cheese should be stretchy and pull into long ribbons. Swirling the yolk into the cheese creates a creamy, golden sauce that coats the bread beautifully.

Common mistakes

A common mistake is overfilling the boat with cheese, which can cause the filling to spill over the rims during baking. Keep the cheese within the well, leaving a clean border.

Another pitfall is not preheating the baking surface—this leads to a pale, doughy bottom. Make sure the stone or sheet is fully hot before sliding the bread onto it. Also, don't skip the egg yolk; it's what makes the center molten and luxurious.

How to tell it’s done

The bread is done when the crust is deeply bronzed and the cheese is bubbling and lightly browned in spots. The internal temperature of the bread should be around 200°F (93°C).

If you want the egg yolk fully cooked, return the boat to the oven after adding the yolk and butter for 2–3 minutes, until the yolk is set to 160°F (71°C). For a runny yolk, serve immediately without returning to the oven.

• Egg dishes: 160°F (71°C) in the thickest part